Usually I make a dough and leave it in the fridge for a cold bulk fermentation for up to 4 days or longer.

I decided to make a same day dough for pizza.

The dough was made very early Monday morning and left out of the counter all day.

Was ready to use when I got home from work around 6:30.

500g of bread flour

350g of water

15g of salt

1g of yeast.

I use the Autolyze, Stretch and Fold method, doing at least four over 2 to 3 hours.

Cover dough and leave to bulk fermented at room temperature until more than doubled.

Depending on the size of pizza, divide the dough in half for a 14 to 16″ pizza.

For Monday’s pizzas I divided the dough in half and Matt made himself a large pizza and I divided the other half in half again and made two small 10″ pizzas.

One Margherita

and one Pepperoni.

Rim Shot

This is the same dough that I use to make my baguettes.

My Favourite Bread Method

I often do this method with a 1000g of flour rather than two 500g batches.